Georgia Dees: This is a start:http://allrecipes.com/Recipes/Holidays-and-Events/...Happy baking!
Geraldo Mccalla: * Exported from MasterCook * Spitzbuben (Urchins)Recipe By :The Art of German CookingServing Size : 20 Preparation Time :0:00Categories : Cookies Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups flour 12 tablespoons butter -- softened 1 cup sugar 1/2 cup almonds -- coarsely chopped jam powdered sugarBeat together flour, butter, sugar and almonds to a smooth dough. Chill. Roll out 1/8-inch thickness on floured board. Cut into 2-inch circles with a biscuit cutter. Cut out centers on half thee circles. Bake on ungreased baking sheet at 350 degrees F for 12 to 15 minutes. Remove. Put jam on bottom cookes and place rings on top. Dust with powdered sugar! . Makes about 20 cookies. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 9g Fat (47.2% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Slice-It-Easy CookiesRecipe By :Serving Size : 84 Preparation Time :0:25Categories : Cookies & Bars Sweet Shop Favorites Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1 cup sugar 1 1/2 teaspoons vanilla 2 eggs 3 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking sodaBeat butter, sugar, vanilla and egg! s in large bowl with electric mixer on medium speed, or mix wi! th spoon.. Stir in remaining ingredients. Divide into 3 equal parts. Shape each part into roll, about 1 1/2 inches in diameter. Wrap and refrigerate at least 4 hours.Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch apart on ungreased cookie sheet.Bake 8 to 10 minutes or just until golden brown around edges. Immediately remove from cookie sheet to wire rack; cool completely.++++++++++++++++++++Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.S(Internet Address): "For more great ideas visit my Web site at: www.bettycrocker.com"Copyright: "© General Mills, Inc. 1998."Yield: "7 dozen cookies"T(! Chill Time): "4:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 2g Fat (45.1% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.NOTES : Bake Time: 10 minutes per sheetCool Time: 30 minutesCHRISTMAS TREES: Shape each roll into a triangle; coat sides with green sugar. Refrigerate and cut into slices as directed. Cut tree trunks from several slices; attach trunks to unbaked trees on cookie sheet, overlapping slightly. Sprinkle with candy decorations. Bake as directed. About 6 dozen cookies.HOLIDAY COOKIE TARTS: Cut out centers of half of the unbaked cookie slices with 3/4-inch holiday cutters, or design your own patterns. Place slice with cutout on top of slice without cutout; press edges to seal. Spoon 1/2 teaspoon red jelly or jam into cutout. Bake as directed. Lightly spr! inkle powdered sugar over cookies. About 3 1/2 dozen sandwich cookies.PE! PPERMINT PINWHEELS: Using 1/2 Slice-It-Easy Cookie dough, divide dough in half again. Stir 1/2 teaspoon peppermint extract and 1/4 teaspoon red or green food color into 1 half. Cover both halves and refrigerate 1 hour. Roll plain dough into rectangle, about 9 × 8 inches, on lightly floured surface. Repeat with colored dough; place on plain dough. Roll doughs together until about 1/4 inch thick. Roll up tightly, beginning at 9-inch side. Refrigerate at least 4 hours; cut into slices and bake as directed. About 3 dozen cookies.RIBBON BAR COOKIES: Decrease vanilla to 1 teaspoon; add 1 teaspoon peppermint extract. Divide dough in half. Stir 1/2 teaspoon red or green food color into 1 half. Cover both halves and refrigerate 1 hour. Shape each half into 2 strips, each about 9 × 2 1/2 inches, on very lightly floured surface. Layer strips, alternating colors; press together. Refrigerate, cut into slices and bake as directed. About 5 1/2 dozen cookies.SUGAR-COATED SLICES: Coat rol! ls with red or green sugar, small multicolored candies or chopped nuts. Refrigerate, cut into slices and bake as directed.Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * SnowballsRecipe By :Serving Size : 48 Preparation Time :0:25Categories : Cookies & Bars Sweet Shop Favorites Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1/2 cup powdered sugar 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1/4 teaspoon salt 3/4 cup finely chopped nuts Powdered sugarHeat oven to 400º. Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Stir in nuts.Shape dough into 1-inch balls. Place about 2 inches apa! rt on ungreased cookie sheet.Bake 8 to 9 minutes or until set but not b! rown. Immediately remove from cookie sheet; roll in powdered sugar. Cool completely on wire rack. Roll in powdered sugar again.++++++++++++++++++++Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.S(Internet Address): "For more great ideas visit my Web site at: www.bettycrocker.com"Copyright: "© General Mills, Inc. 1998."Yield: "4 dozen cookies" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 5g Fat (61.5% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0! Lean Meat; 1 Fat; 0 Other Carbohydrates.NOTES : Bake Time: 9 minutes per sheetCool Time: 30 minutesNEW TWISTSThis is the cookie of many names! Whether you call them Snowballs, Russian Tea Cakes, Swedish Tea Cakes, Mexican Wedding Cakes or Butterballs, these rich and buttery cookies have become a holiday favorite. Try these flavorful variations.LEMON SNOWBALLS: Substitute lemon extract for the vanilla. For an extra lemon punch, add 1 teaspoon grated lemon peel. Crush 1/2 cup lemon drops in food processor or blender. Stir in 1/4 cup of the crushed lemon drops with the flour; reserve remaining candy. Bake as directed. Immediately roll baked cookies in powdered sugar; wait 10 minutes, then roll in reserved crushed lemon drops. Reroll, if desired.PEPPERMINT SNOWBALLS: Crush 3/4 cup hard peppermint candies in food processor or blender. Stir in 1/4 cup of the crushed candies with the flour; reserve remaining candy. Bake as directed. Immediately roll baked cookies in powdered suga! r; wait 10 minutes, then roll in reserved crushed candy. Reroll, if des! ired.Nutr. Assoc. : 0 0 0 0 0 2677 0...Show more
Toney Flaten: Here are 500 Christmas cookies for you:http://www.cooks.com/rec/search?q=Christmas+cookie...
Clark Lachowski: i had to make cookies once so i just bought the best ones ever called biscochitos from http://www.nationwidecandy.com/CANDY/searchresult....
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